It recently became a huge debate on one of the sites I am a member to about Amber Teething Necklaces.
Someone in the group received an Amber Teething Necklace to review. Long story short, her necklace crumbled and led her to believe it might not be real. There were a few others who received amber from the same company. Which sparked a huge post about how to tell real from fake.
I have 3 Amber Teething Necklaces, from 3 different Companies. All of which I feel are reputable and will post their info below.
There are a few ways to tell if your Amber necklace is fake, without having to ruin it by crumbling it or burning it.
Salt Water Solution
1/3 cup of salt
2/3 cup of warm water
Stir until dissolved. Place your amber in the water.
Real Amber will FLOAT.
Fake Amber will SINK.
Unless you have the super dark amber, your necklace should glow like a Christmas Tree! Plastic beads which are likely yellow will NOT GLOW.
(NOTICE all of the necklaces, yellow, plastic attachment clasps do not glow)
All 3 have passed my test with Flying Luminescent Colors! 😉
Of course there are other ways to distinguish Real from Fake Amber. But I find these easiest for me without ruining the integrity of the necklace.
Now…… I guess you want to know who the Reputable Companies are!???
- Baltic Wonder (Very stunning in person) Find it here
- Inspired by Finn Find it here
- Hazelaid Find it here (Choose 12″ Necklace Twist Clasp)
How to choose Amber:
After all the research I did when I had my first son 3 years ago. I learned that unpolished and semi-polished were your best polishes to achieve the desired effect. Also The richest butter color possible seems to be the most effective color.
This is the best New York Cheesecake I have ever made in my life!!
I saw this recipe floating on fb. After I made it, I immediately went and bought the book. Awesome Old Timey recipe book, with classic and REAL ingredients. Find it here: Jim Fobel’s Old Fashioned Baking Book!
The Best New York Cheesecake
New York Cheesecake
(Jim Fobel’s Old-Fashioned Baking Book)
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch spring form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.(I ALWAYS hand stir instead of beating or electric mixer) Means less air bubbles and less cracks.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.